Pumpkin Cheesecake

Pumpkin Cheesecake

by

Pumpkin cheesecake is the perfect dessert that blends the warm spices of fall with the smooth, creamy richness of traditional cheesecake. Whether you’re making it for Thanksgiving, a holiday dinner, or just because you love pumpkin, this dessert is bound to impress. It’s decadent, flavorful, and pairs beautifully with a dollop of whipped cream or a drizzle of caramel.Pumpkin Cheesecake

Why You Would Like This Recipe

If you’re a fan of pumpkin pie and cheesecake, this recipe delivers the best of both worlds. You get that cozy pumpkin flavor, a touch of cinnamon and spice, and the luscious texture of a New York-style cheesecake. It’s also easy to make ahead, making it ideal for entertaining or holiday planning. With a buttery graham cracker crust and creamy filling, every bite is rich and satisfying.

Ingredients List

For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 6 tablespoons unsalted butter, melted

For the Pumpkin Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened

  • 1 cup canned pumpkin puree

  • 1 cup granulated sugar

  • 1/4 cup sour cream

  • 3 large eggs

  • 1 tablespoon all-purpose flour

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1 teaspoon vanilla extract

  • Optional: 1 tablespoon maple syrup for added flavor

For the Topping (Optional):

  • Whipped cream

  • Caramel sauce

  • Chopped pecans

Timing & Servings

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Cooling + Chilling Time: 4–6 hours (or overnight)

Total Time: Around 6.5–7.5 hours

Servings: 12 slices

Step-by-step Instructions for Pumpkin Cheesecake

Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (160°C).

  2. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.

  3. Press the mixture firmly into the bottom of a 9-inch springform pan.

  4. Bake the crust for 10 minutes. Remove and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat the cream cheese until smooth and fluffy.

  2. Add pumpkin puree, sugar, and sour cream. Mix until well combined.

  3. Add the eggs one at a time, beating after each addition.

  4. Stir in flour, spices (cinnamon, ginger, nutmeg, cloves), and vanilla extract.

  5. Mix just until smooth. Avoid overmixing.

Step 3: Assemble and Bake

  1. Pour the pumpkin cheesecake filling over the cooled crust.

  2. Tap the pan gently on the counter to release air bubbles.

  3. Place the springform pan on a baking sheet and bake for about 1 hour and 15 minutes. The edges should be set, but the center will have a slight jiggle.

  4. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

Step 4: Chill the Cheesecake

  1. Remove the cheesecake from the oven and let it cool to room temperature.

  2. Refrigerate for at least 4–6 hours, preferably overnight.

Pumpkin Cheesecake

How to Prevent Cracks in Cheesecake

  • Use room-temperature ingredients for smoother mixing.

  • Don’t overmix the batter to avoid too much air.

  • Bake in a water bath if your oven tends to run hot.

  • Allow the cheesecake to cool gradually in the oven.

Tips for the Perfect Pumpkin Cheesecake

  • Use canned pumpkin puree (not pumpkin pie filling) for the right consistency and flavor.

  • Don’t skip chilling time—it’s essential for the cheesecake to firm up.

  • Line the pan with parchment paper on the bottom for easy release.

  • Use a springform pan for that classic tall cheesecake shape.

Flavor Variations

Maple Pumpkin Cheesecake

Add 2 tablespoons of maple syrup to the filling for a deeper autumn flavor.

Pumpkin Cheesecake with Chocolate Swirl

Melt 1/2 cup of dark chocolate and swirl it into the batter before baking for a marbled effect.

Gingersnap Crust

Substitute graham crackers with crushed gingersnap cookies for an extra spicy base.

Make Ahead and Storage Tips

  • Make Ahead: Pumpkin cheesecake is perfect for making a day or two in advance. Chill it in the fridge until ready to serve.

  • Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days.

  • Freezing: You can freeze the whole cheesecake or individual slices wrapped tightly for up to 2 months. Thaw in the fridge overnight.

Serving Suggestions

  • Top each slice with a dollop of whipped cream and a sprinkle of cinnamon.

  • Drizzle with warm caramel sauce or chocolate ganache.

  • Serve alongside hot coffee, chai tea, or mulled cider.

Nutritional Information (Per Slice)

  • Calories: 420–460

  • Protein: 6–8g

  • Fat: 30–35g

  • Carbohydrates: 30–35g

  • Sugar: 20–25g

  • Fiber: 1g

  • Sodium: 220–260mg

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-cooked and pureed until smooth. Also, strain it to remove excess moisture.

Do I need a water bath?

Not necessarily, but it helps prevent cracks and keeps the texture even. You can also place a pan of hot water on the oven rack below the cheesecake instead.

How long should I chill it?

A minimum of 4 hours is required, but overnight chilling gives the best texture and flavor.

Can I make this gluten-free?

Yes, use gluten-free graham crackers for the crust and make sure all other ingredients (especially the flour) are gluten-free.

Conclusion

Pumpkin cheesecake is a beautiful combination of cozy fall flavors and creamy indulgence. It’s perfect for family gatherings, special celebrations, or when you’re just in the mood for a seasonal dessert that feels special. With a little planning and a few simple steps, you can enjoy this homemade dessert that looks impressive and tastes even better.